One-Pan Roast Chicken and Potatoes
Ingredients
-
1.5
pounds
small potatoes
-
1
medium
onion
-
2
tablespoons
olive oil
-
½
cup
water
-
Kosher salt
to taste
-
fresh cracked pepper
to taste
-
¼
cup
mayonnaise
-
2
tablespoons
Dijon mustard
-
4
pieces
bone-in, skin-on chicken thighs
-
a few
tablespoons
finely chopped herbs (such as tarragon, chives, or parsley)
Instructions
- 1. Preheat the oven to 450ºF and place a rack in the middle.
- 2. In a large skillet, combine the potatoes, onion, olive oil, and water. Season with salt and pepper, then toss to combine.
- 3. In a medium bowl, mix the mayonnaise and mustard. Coat the chicken thighs in this mixture, seasoning with salt and pepper.
- 4. Nestle the chicken thighs on top of the potatoes in the skillet.
- 5. Roast uncovered in the oven for 45 minutes, checking after 30 minutes and adding more water if needed.
- 6. Once cooked, sprinkle with herbs, transfer the chicken to a platter, and toss the potatoes with the remaining juices.
- 7. Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
25g
Total carbohydrates
30g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
You might also like